Chicken Couscous

I’ve been working on recipes that can make chicken more exciting to eat. I want to get the protein, but sometimes it can be so bland! This recipe is very unique. It has that warming element from the cinnamon and cumin and the spicy aftertaste of the cayenne pepper. It almost tastes like something I would make in the Fall…. except it’s 80 degrees out. But it was still good!

Cut the chicken into bite-sized pieces, sprinkle with salt and pepper, and saute on medium heat until chicken is browned on all sides. Those brown bits will all come up when you deglaze the pan (add the chicken stock) and they will add so much flavor!Using a slotted spoon, transfer chicken to a plate. Add scallions, zucchini, and carrots and cook for 6 minutes. Mix the cinnamon, cumin, and cayenne pepper and saute with the vegetables for 1 minute. Add chicken stock, chickpeas, and craisins; bring to a simmer. Return chicken to the pot. Cover and simmer for 10 minutes. Using a slotted spoon, transfer chicken and vegetables to a serving bowl. Add the couscous to the liquid, cover and turn off heat. Let rest 5 minutes; fluff couscous with a fork. Serve chicken and vegetables over couscous, garnished with almonds and parsley.

Chicken Couscous–serves 4

Adapted from Fitness Magazine

2 Tbsp olive oil

1/4 cup slivered almonds

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1/2 tsp salt

1/4 tsp black pepper

1 bunch scallions, white and light green parts, thinly sliced

1 zucchini, cut in half lengthwise and sliced

2 carrots, peeled, cut in half lengthwise and thinly sliced

1 tsp ground cinnamon

1 tsp ground cumin

1/4 tsp ground cayenne pepper

1 1/4 cup low sodium chicken stock

1/2 cup canned chickpeas, rinsed and drained

1/3 cup craisins

3/4 cup whole wheat couscous

1/4 cup chopped parsley

Warm the oil in a dutch oven over medium-high heat. Season chicken pieces with salt and pepper. Add the chicken to the pot and cook until browned, about 10 minutes. Using a slotted spoon, transfer chicken to a plate. Add scallions, zucchini, and carrots and cook for 6 minutes. Mix the cinnamon, cumin, and cayenne pepper and saute with the vegetables for 1 minute. Add chicken stock, chickpeas, and craisins; bring to a simmer. Return chicken to the pot. Cover and simmer for 10 minutes. Using a slotted spoon, transfer chicken and vegetables to a serving bowl. Add the couscous to the liquid, cover and turn off heat. Let rest 5 minutes; fluff couscous with a fork. Serve chicken and vegetables over couscous, garnished with almonds and parsley.